Effect of Oat β-Glucan on Gel Properties of Low-Salt Mutton Mince
Oat β-glucan (OG) was used to replace salt in mutton mince at levels of 0%, 0.4%, 0.8%, 1.2% and 1.6%. To determine the appropriate level of OG replacement, the cooking loss, water-holding capacity (WHC), water distribution and content, color, gel strength, texture, secondary structure of myofibrill...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-08-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-020.pdf |